Chocolate whipped cream

It’s so easy to make chocolate whipped cream! So easy that I’m still thrilled by the simplicity of the idea behind it. :)

If you’ve ever whipped cream out of cream powder, you should know how simple that process is. If you’ve never did it before, the process goes like this:

Pour the cream powder in a bowl. Add milk and/or water. Using the whisk or electrical mixer, whisk the contents of the bowl for about five minutes, until it reaches desired density. Voila, you’ve made yourself a whipped cream!

I’ve made it with both water and milk and I liked both versions. But, today, suddenly, I thought – why don’t I try using chocolate milk? So I did! The result is what you can see on this image:

Chocolate whipped cream

Fabulous, isn’t it? :)

The exact measures are:

• 40 grams of cream powder
• 110 ml of (chocolate) milk and/or water

But, of course, that’s what the manufacturer stated on the package. Please consult the package of cream powder you’re using, because exact measures may vary.

Anyway, I’m now ready to go further and replace the standard cream with this chocolate one in cocktails – starting from classics. For example, I might try and make an “upgraded” version of Brandy Alexander.